I Recreated Golden Corral’s Famous Dinner Rolls (Perfect Copy in 4 Steps!)

Key Takeaways:

• These buttery rolls taste just like the restaurant version but serve 4 people (8 rolls)
• Ready in 2.5 hours total, with only 25 minutes of active work
• No special equipment needed – just basic kitchen tools
• Stays fresh for 3 days when stored properly

Why This Recipe Works

Ever tried those warm, cloud-soft dinner rolls at Golden Corral? They melt in your mouth, right? I spent weeks testing different recipes to match that exact taste and texture. Here’s my proven recipe that makes 8 perfect rolls – ideal for a family of four.

Time Breakdown

• Prep: 20 minutes
• Rise: 1.5 hours
• Bake: 20-25 minutes
• Total: 2.5 hours

Equipment List

• Large mixing bowl
• 8-inch baking pan
• Measuring cups and spoons
• Clean kitchen towel
• Pastry brush
• Wooden spoon

Ingredients

For the Dough:

• 2¼ cups bread flour
• 1 packet active dry yeast (2¼ teaspoons)
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F)
• 3 tablespoons softened butter
• 1 large egg, room temperature

For Brushing:

• 2 tablespoons melted butter

Step-by-Step Instructions (Beginner’s Guide)

1. Mix Your Dough (25 minutes)

1. Check milk temperature:
   • Pour 1 cup milk into microwave-safe cup
   • Heat 20-30 seconds
   • Test with finger – should feel like warm bath water
   • If you have a thermometer, aim for 110°F
   • Too hot will kill yeast, too cold won’t activate it
2. Prepare yeast mixture:
   • Put warm milk in bowl
   • Add entire packet of yeast (2¼ teaspoons)
   • Add 1 teaspoon sugar
   • Stir gently with spoon
   • Let sit 5 minutes – should look foamy and smell yeasty
   • If no foam forms, your yeast might be dead – start over with fresh yeast
3. Prepare egg:
   • Take egg from fridge
   • Put in bowl with warm water 5 minutes to warm up
   • Crack into small bowl
   • Beat with fork until yellow and frothy
4. Mix dry ingredients:
   • Put 2¼ cups bread flour in large bowl
   • Add remaining sugar (2 tablespoons + 2 teaspoons)
   • Add 1 teaspoon salt
   • Mix with spoon until combined
5. Combine wet and dry:
   • Make well in center of flour
   • Pour in foamy yeast mixture
   • Add beaten egg
   • Add 3 tablespoons soft butter cut into small pieces
   • Mix with wooden spoon until no dry flour remains
   • Dough will look shaggy – this is perfect

2. Knead and First Rise (1 hour 15 minutes)

1. Prepare kneading surface:
   • Clean counter thoroughly
   • Sprinkle 2 tablespoons flour on surface
   • Keep extra ½ cup flour nearby for sticky spots
2. Knead dough (10 minutes):
   • Scrape dough onto floured surface
   • Fold dough in half toward you
   • Push away with heel of hands
   • Turn dough quarter turn
   • Repeat for 8-10 minutes
   • Add flour 1 tablespoon at a time if too sticky
   • Ready when dough feels like earlobe when pinched
3. First rise:
   • Grease large bowl with butter or oil
   • Form dough into ball
   • Place smooth side down, then flip (greases top)
   • Cover with clean kitchen towel
   • Put in warm spot (top of fridge or near oven)
   • Let rise 1 hour
   • Should double in size
   • Test by poking – dent should stay

3. Shape Your Rolls (45 minutes)

1. Prepare pan:
   • Grease 8-inch square pan thoroughly
   • Include sides
   • Use butter or non-stick spray
2. Divide dough:
   • Punch down center of dough once
   • Scrape onto clean counter
   • Pat into rough square
   • Cut into quarters with knife
   • Cut each quarter in half
   • You should have 8 pieces
3. Shape rolls:
   • Take one piece of dough
   • Tuck edges under to center
   • Cup hand over dough
   • Roll in circular motion on counter
   • Should form smooth ball
   • Repeat with all pieces
4. Arrange and rise:
   • Place rolls in pan
   • Space evenly (2 rows of 4)
   • Cover with same clean towel
   • Let rise 30 minutes
   • Should be puffy and touching

4. Bake to Golden Brown (30 minutes)

1. Prepare oven:
   • Place rack in center position
   • Preheat to 375°F
   • Let heat 15 minutes after reaching temperature
2. Prepare butter wash:
   • Melt 2 tablespoons butter
   • Let cool slightly
   • Use pastry brush to coat tops gently
3. Bake rolls:
   • Place pan in center of oven
   • Set timer for 10 minutes
   • Check color – rotate pan if browning unevenly
   • Bake 10-15 minutes more
   • Ready when golden brown and sound hollow when tapped
4. Final touches:
   • Remove from oven
   • Brush with remaining melted butter
   • Let cool 5 minutes in pan
   • Remove rolls
   • Pull apart to serve
   • Best eaten warm

Visual Cues for Success

• Yeast mixture – should smell like bread and look foamy
• Kneaded dough – smooth like baby’s skin, bounces back when poked
• First rise – double in size, dent stays when poked
• Shaped rolls – smooth tops, no seams showing
• Final product – golden brown, not dark brown
• Inside – pulls apart in stretchy layers

Troubleshooting

• Dough too sticky? Add flour 1 tablespoon at a time
• Rolls not rising? Check yeast freshness and milk temperature
• Uneven browning? Rotate pan halfway through baking
• Dense texture? Don’t skip kneading time

Storage Instructions

• Counter: 3 days in sealed container
• Fridge: Up to 1 week
• Freezer: 3 months wrapped well

Tips for Success

• Use bread flour for best texture
• All ingredients at room temperature
• Don’t rush the rising time
• Space rolls evenly in pan

Safety Notes

• Check milk temperature with thermometer
• Don’t eat raw dough
• Let cool before storing

Variations

• Add 1 tablespoon honey for sweetness
• Sprinkle with sesame seeds
• Use whole wheat flour (up to 50%)
• Add fresh herbs to dough